Let’s Make: Mango Sago. The Best Chinese Summer Dessert
This vegan fruity desserts is a classic Hong Kong and Taiwanese Dessert. It embodies the vibes of an opulent modern Asian auntie. This is honestly the best summer dessert from China. It’s super simple and easy to make. Albeit does take a quite a few moments, but it is totally worth it.
The tapioca pearls are so fun to eat as well. It is recommended to use fresh ripe mangos, although so barely ripe mangoes can be used to add a little extra sour punch to it. The coconut flavor pairs super well with the mango. The optional toasted coconut flakes add a little extra crunch to the dessert. Although this is not completely traditional, it is better than the traditional. The citrus kernels are completely optional as well. Frankly, I would leave them out, cause they were are hassle to split. I honestly could not be bothered to do so.
Although this dish is labeled as a dessert, it is rather quite healthy. This is definitely one of the less calorically dense desserts–well depending on what you assume is a serving size– which is why it’s a favorite with all of those modern rich aunties that I want to become.
Let’s Get Cooking!
In-Depth Recipe At The Bottom
Mango Sago
Ingredients
Ingredients:
- ¾ C Tapioca Pearls (Reserve about ½ C to ¼ C after it has been cooked)
- 3 Large Mangoes (Sliced)
- ½ C Sugar
- 1 Pinch Salt
- 1 &⅓ C Coconut Milk
Toppings:
- ¼ to ½ C Tapioca Pearls (Reserved from above)
- Pinch Toasted Coconut Flakes (Toast in a 350f oven for about 1-2 minutes or until golden)
- Pinch Citrus Kernels (Any fruit such as oranges, pomelos, grapefruit, lemons, limes)
- Pinch Mango (Cubed)
Instructions
Procedure:
- In rapidly boiling water, add tapioca pearls. Boil for 3 min. Remove from heat & soak 6-7 min. Looks like fish eyes when done. Drain & wash in cold water
- Add in mangoes, sugar, salt, and coconut milk in a separate container & blend. Add in cooked tapioca pearls–but reserve about ½ c. Mix
- Pour over ice if desired, top with mangoes, reserved tapioca pearls, toasted coconut flakes, and citrus kernels.
Notes
- In rapidly boiling water, add Tapioca pearls. Boil for 3-4 minutes. Remove from the pot from heat & let the tapioca pearls soak for 6-7 min. It should look like fish eyes when done. Drain & wash in cold water
2. In bowl or blender, add in mangoes, sugar, salt, and coconut milk in a separate container & blend. Add in cooked tapioca pearls–but reserve about ½ c. Mix
3. Pour over ice if desired, top with mangoes, reserved tapioca pearls, toasted coconut flakes, and citrus kernels.
